The Top 10 recipes of 1999:
4:40 PM PDT, April 30, 2013
Note: Talk about a simple recipe. Talk about fabulous taste. Times Food Editor Russ Parsons wrote in June about the easy trick of steaming salmon in the oven, a technique he learned years ago from Paula Wolfert. Spring's wild salmon, which has a "rambunctious" taste, Parsons wrote, is ideal for this recipe. Yet any salmon filet will do; served with the cucumber salad, this dish is a natural for stress-free entertaining.
11:51 AM PST, December 3, 2012
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